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Nutrition Facts

Serving Size 1 (233g)

Recipe makes 4 servings

Calories 145
Calories from Fat 96 (66%)
Amount Per Serving %DV
Total Fat 10.7g 16%
Saturated Fat 3.5g 17%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 15mg 5%
Sodium 199mg 8%
Potassium 594mg 16%
Total Carbohydrate 8.9g 2%
Dietary Fiber 3.1g 12%
Sugars 5.0g
Protein 4.9g 9%

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Oven Roasted Tomatoes With Basil and Bacon

Recipe #276824 | 40 min | 10 min prep | add private note
(1) RATE IT NOW Print Recipe

By: Carol in Oz
Jan 7, 2008

Another Donna Hay classic recipe perfect for fall when there is an abundance of fresh vine ripened tomatoes!

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 180°C
  2. 2
    Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
  3. 3
    Drizzle lightly with olive oil.
  4. 4
    Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.

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Featured Reviews for This Recipe

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From: PaulaG

On Sep 22, 2008

I have tons of fresh garden tomatoes so I selected this recipe for *PAC Autumn 2008*. The tomatoes were a combination of red and yellow tomatoes which were seeded and cut in fourths. The bacon was cut in thin strips. I did use more garlic because I am a real garlic lover. Made a nice side dish served with Fish Cakes With Herbed Sauce (German).

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